1/4 lb. butter
1 tbsp. curry powder
1 tsp. powdered/free-dried shallots or onions
2 - 1 lb. can cream-style corn
1 lb. can kernel corn (whole)
2 c. med. cream (warmed)
1/8 tsp. ground rosemary
2 tbsp. chopped chives

Half and half or evaporated milk may be substituted for the medium cream. Melt butter in pan, add curry, stir until smooth. Add shallots or onions, then corn, stirring slowly; then add the cream and rosemary. Garnish with chives. Serves 8.